Bay Leaves

by Brittany Russell |

There is a tale in Greek mythology that says Gaea, the goddess of earth, turned the nymph Daphne into a bay laurel to protect her from Apollo. It was Apollo who made the plant sacred, a symbol of honor, celebration and triumph. In addition to this meaning, the bay leaf has also been used for various gourmet and medicinal purposes.

During the middle ages, laurel was believed to induce labor, causing a woman to give birth. It was once used to keep moths away because of the leaves’ lauric acid content which gives it insecticidal properties. TIP: Place a few bay leaves in the cabinet where you keep flour and other grains to repel bugs.

Bay leaf can be useful for treating high blood sugar, bacterial and fungal infections and gastric ulcers. It contains compounds called parthenolides, which have proven useful in the treatment of migraines. Oil of Bays (Oleum Lauri) is used in topical preparations for bruising and sprains. The herb also contains eugenol, which has anti-inflammatory and anti-oxidant properties. Bay Leaf has also been used to treat rheumatism, amenorrhea, and colic.
In cooking, it is commonly used whole in stews, sauces and soups. The bay leaf can be used in both mild and strongly seasoned dishes, and works well with many other herbs and spices. Bay Leaf is one of the key ingredients in Bouquet Garni (bay leaf, thyme and parsley bundled together) – a great way to flavor any stew or stock you may prepare in cooler weather.

Though it is common to see bay leaves in savory recipes, try them in a sweet one or as a potent addition to homemade potpourri.

Warm Bananas with Brown Sugar and Bay Leaf

Ingredients:

• 4 tablespoons unsalted butter
• 2 bay leaves
• 2 tablespoons fresh lemon juice
• 1 cup fresh orange juice
• 1 cup packed light brown sugar
• 2 tablespoons brandy
• Pinch salt
• 6 ripe bananas, peeled and cut on the bias into 1/3-inch slices (about 1 quart)
• 1/4 to 1/2 teaspoon fresh coarsely ground black pepper
• Store-bought chocolate cake or ice cream, for serving

Directions:

1. In large skillet over high heat, melt the butter and cook until it browns, about 3 minutes. Add the bay leaves and stand back (it may pop).
2. Add the lemon juice, orange juice, brown sugar, brandy, and a pinch of salt. Bring the mixture up to a boil.
3. Stir and cook until the liquid has reduced by half and it has reached a syrupy consistency, about 5 minutes.
4. Remove the pan from the heat. Add the bananas and pepper. Stir to coat the bananas evenly.
5. Serve immediately spooned over cake or ice cream.

Spicy Simmering Potpourri

Ingredients:

• 1 oz. can cinnamon sticks, broken into small pieces
• 1 (1.12 oz.) can whole cloves
• 1 (1.25 oz.) can whole allspice

Directions:

1. Mix all ingredients in Ziploc bag or airtight container.
2. Place 1 heaping teaspoon to 1/2 cup of water in pot and heat to a simmer.

References:
1.www.theepicentre.com/Spices/bay.html
2.theherbgardener.blogspot.com/2008/06/bay-laurel.html
3.www.foodnetwork.com/recipes/michael-chiarello/warm-bananas-with-brown-sugar-and-bay-leaf-recipe/index.html
4.www.curbly.com/DIY-Maven/posts/2588-easy-homemade-simmering-potpourri-recipes#jump
5.Castleman, Michael. The Healing Herbs: The Ultimate Guide to the Curative Power of Nature’s Medicine’s. Rodale Press, Emmaus, Pennsylvania, 1991.